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The 1918 Fanny Farmer Cookbook
Vanilla Sauce
Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and
nutmeg.
4
5
6
Molasses Sauce
cup molasses
tablespoons lemon
juice or
1/2 tablespoons
1
1
2
butter
1
tablespoon vinegar
Boil molasses and butter five minutes; remove from fire and add lemon juice.
Cream Sauce I
/4 cup thick
cream
3
1
/3 cup powdered
sugar
/4 cup milk
/2 teaspoon vanilla
1
1
Mix cream and milk, beat until stiff, using egg−beater; add sugar and vanilla.
Cream Sauce II
1
1
egg
1
/2 cup thick
cream
cup powdered sugar
/4 cup milk
/2 teaspoon vanilla
1
1
Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream
milk, beat until stiff, combine mixtures, and flavor.
with
7
Yellow Sauce I
2
eggs
Chapter XXIV − PUDDING SAUCES
465
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